One of my favorite weekday recipes these Simple Chicken Lettuce Wraps are so easy to make! A healthy dinner in under 30 minutes. Perfect for summer, this one pan dish is both warm and cool, not heating up the kitchen too much. The delicate lettuce balances out the sweet and savory sauce with added crunch from water chestnuts and crunchy noodles. This recipe serves 4 as an appetizer and 2-3 as a meal (we fight over the leftovers in my house!) YUM!
Ingredients:
⅓ cup hoisin sauce
2 Tbsp soy sauce
2 Tbsp rice vinegar
1 Tbsp grated ginger
1 tsp sesame oil
1 tsp sugar
½ Tbsp sriracha
¼ tsp white pepper
Salt to taste
1 lb ground chicken
1-2 Tbsp neutral cooking oil
¼ tsp Chinese five spice
1 white onion, chopped
2 garlic cloves, chopped
1 can diced water chestnuts
¼ cup shredded carrot, about ½ a medium carrot
¼ cup crunchy asian noodles
1 Tbsp sesame seeds
1 scallion, sliced
1 head butter lettuce
Directions:
Carefully remove leaves from head of butter lettuce. Wash and dry.
In a small dish, combine hoisin, soy sauce, rice vinegar, sesame oil, sugar, ginger, and sriracha. Set aside.
In a frying pan, add 1-2 Tbsp neutral oil and chopped onion. Fry until onion starts to turn translucent, then add in chicken. I like to break up the chicken with my hands as I add it to the pan to help make crumbles. Sprinkle salt , white pepper, and Chinese five spice over chicken. Cook and break up chicken like you would taco meat.
Once chicken is almost cooked, add in garlic. Cook 1 minute, then add in the sauce mixture.
Add in diced water chestnuts and ½ of the carrots. Stir and cook until sauce bubbles and thickens a bit, about 5-7 minutes.
Spoon into lettuce leaves and top with sesame seeds, scallion, carrots, and crunchy asian noodles. Enjoy!
